Fresh ripe tomatoes (about 2 lbs)
Olive oil (2 tbsp)
Yellow onion (1 medium, chopped)
Garlic (4 cloves, minced)
Fresh basil (1 cup, chopped)
Vegetable broth (4 cups)
Salt & pepper to taste
Preheat your oven to 400°F (200°C).
Cut your fresh tomatoes in half and place them cut-side up on a baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 30-40 minutes until they are caramelized and slightly charred.
In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onions and cook until translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant.
Once the tomatoes are roasted, add them to the pot along with the vegetable broth. Bring the mixture to a gentle simmer.
After simmering for about 10 minutes, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth.
Stir in the fresh chopped basil and let the soup sit for another 5 minutes.
Add salt and pepper according to your preference. For extra creaminess, blend in some coconut milk or heavy cream.
Ladle the soup into bowls and garnish with additional basil or a drizzle of olive oil if desired.
